Three Ingredient Shells & Cheese

I made these cheesy shells last night with grilled ribeye steaks and asparagus. Oooh so easy, so creamy, so dreamy. There is no need to ever buy boxed shells and cheese again.


Approximately 4 servings


2 cups milk

2 cups pasta shells

1 cup cheddar cheese (Vermont sharp cheddar or white cheddar cheese are my favorites)


1.  In a medium saucepan, bring the milk and pasta to a  simmer (not boil) over medium heat. Cook approximately 20 minutes, stirring often and making sure that the milk doesn’t boil. Once the pasta is al dente, remove from heat and add the cheese. Stir until melted. If you like it a little creamier, you can add more milk. Add salt and pepper to taste.

It doesn’t get much easier than that!


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